PAPA POMODORO

This traditional Tuscan soup can be enjoyed any time of year but is best with ultra-fresh tomatoes. Play off the ripe tomato acidity with Louis M. Martini’s lush and vibrant Sonoma County Cabernet Sauvignon.

Soup

• 3 pounds very ripe red tomatoes (cored and cut into large chunks)
• 3 cups chopped yellow onion
• 5 tablespoons chopped fresh garlic
• 1 cup extra virgin olive oil
• 1 cup unsalted butter
• 3 quarts old crusty bread cut into 1-inch cubes
• 1⁄2 cup red wine
• 1 cup whole basil leaves
• 2 tablespoons chopped fresh oregano
• 1 teaspoon crushed red chili flakes (optional)
• Salt and pepper to taste

Garnish

• 8-10 basil leaves torn into rustic pieces
• 2 cups small cubed crusty bread
• 2 cups diced fresh tomatoes
• Olive oil to taste

DIRECTIONS:

Soup

1. Heat a large soup pot over medium-high heat. Add the olive oil and butter, then stir until all the butter is melted and begins to foam.
2. Add the onions, oregano, basil, and chili flakes and cook for 5-6 minutes. Add the garlic and cook for 1-2 minutes more, stirring and taking care not to allow the garlic to brown.
3. Add the bread cubes and continue to cook and stir for 5-6 minutes to allow the bread to absorb some of the pan liquids. Add the tomatoes and red wine and season aggressively with salt and black pepper.
4. Bring to a simmer and reduce heat to medium-low. Cook, stirring often, for 45 minutes until all the tomatoes have broken down and the soup begins to thicken.
5. Puree in a blender or pass through a food mill fitted with a fine sieve.

Garnish Serve

1. Ladle the soup into warm bowls and equally divide the garnish on top of each bowl.
2. Drizzle each with olive oil.